Strawberry Nutella Muffins

What a sunny beautiful weekend!! The sun was out both Saturday and Sunday! Managed to do my lawn and clean the yard yesterday and washed some windows today. Went for a 7km run today and yesterday, my longest run ever, did a 11km run!! I was so happy that I managed to run more than my usual 7 km!!
This morning, we went for a long walk in the Botanical Garden park - many photos to come! Also this morning, I baked these cute muffins - a mix of strawberries and nutella - should be delicious! (As I didn't have one yet!) This recipe makes only 9 muffins - don't know if that's bad or good ;)

Strawberry Nutella Muffins
from twopeasandtheirpod
Makes 9 muffins

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
1/4 cup canola oil
1 large egg
1/3 cup buttermilk (used low-fat milk and lemon juice)
1 teaspoon vanilla extract
1 cup chopped fresh strawberries
1/3 cup Nutella
Turbinado sugar, for sprinkling on top of muffins

1. Preheat oven to 350 degrees. Line a muffin tin with paper liners or grease well. Set aside.
2. In a medium bowl, whisk together the flour, salt, baking powder, and sugar.
3. In a small bowl, combine canola oil, egg, buttermilk, and vanilla together. Use a fork or whisk and mix until well combined.
5. Incorporate the wet ingredients into flour mixture. Add slowly and gently stir, you don’t want to over mix. The batter will be thick. Carefully fold in the strawberries.
6. Fill each muffin cup half way with batter. Next, add a small spoonful of Nutella to each muffin cup. Cover the Nutella filling with the remaining batter. Sprinkle each muffin with turbinado sugar.
7. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack

Berry-Smash Muffins (Strawberry Muffins)

I love strawberries!! Especially in their peak season (which is a couple of months away here) when they are juicy and tasty!

For this recipe, I used fresh strawberries that I had just bought. They were very ripe but not very sweet, so decided to try this recipe! Makes for delicious muffins!

Berry-Smash Muffins (Strawberry Muffins)
from food.com
made 9 muffins

2/3 cups fresh strawberries

2/3 cup sugar

1/3 cup vegetable oil (used Canola)

2 eggs

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

Heat oven to 425 F.

Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups.

Slightly smash strawberries in large bowl, using fork.

Stir in sugar, oil and eggs until mixed.

Stir in other ingredients just until moistened.

Spoon batter into muffin cups.

Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean.

Cool 5 minutes.

Loosen sides of muffins from pan if needed, and take them out of the pan.

Makes 12 muffins (I made 9 big muffins).

Tip: If you do not have fresh strawberries, you can use frozen strawberries that you have thawed and drained.

Strawberry Mini Breads

Was invited to a BBQ and decided to bake something sweet for our hostess.  As the strawberry season is in full swing, decided to have some fun with strawberries again!!

When I saw this recipe - strawberry-bread - decided this was so easy I had to try it!! What I did though, is baked mini-breads (as I think they are way cuter in small versions!)!!












Strawberry Bread (my changes in red)
(Source:  allrecipes.com)

2 cups fresh strawberries

3 1/8 cups all-purpose flour
2 cups white sugar (1 1/2 cups)
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 1/4 cups chopped pecans (didn't add)

1.Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans. (used 5 mini-loaves pans and didn't flour)

2.Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
3.Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
4.Bake for 45 to 50 minutes (Baked for about 35 minutes), or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.